Eduqas GCSE Food Preparation and Nutrition Second Edition
Seiten
2024
Hodder Education (Verlag)
978-1-0360-0658-7 (ISBN)
Hodder Education (Verlag)
978-1-0360-0658-7 (ISBN)
This title has been submitted for endorsement by Eduqas.
Build students' knowledge, develop their practical skills and equip them with the tools they need to succeed in Eduqas GCSE Food Preparation and Nutrition. Written by a leading author team, our new edition textbook has been specifically designed to provide comprehensive and engaging content to support all students to progress.
- Easily deliver your course with structured and comprehensive coverage of the specification, supporting both specialist and non-specialist teachers
- Enable students of all ability levels to progress, with clear layout, concise explanations, study tips and photographs, updated to ensure the content is contemporary and relevant
- Build understanding of challenging areas, such as food science and application of knowledge, with revised coverage supported by pedagogy, using accessible language to break down key concepts
- Develop students' culinary skills with engaging and cost-effective practical activities throughout
- Consolidate learning and prepare for written assessment with short retrieval questions as well as exam practice questions, worked answers, mark schemes and commentary
Build students' knowledge, develop their practical skills and equip them with the tools they need to succeed in Eduqas GCSE Food Preparation and Nutrition. Written by a leading author team, our new edition textbook has been specifically designed to provide comprehensive and engaging content to support all students to progress.
- Easily deliver your course with structured and comprehensive coverage of the specification, supporting both specialist and non-specialist teachers
- Enable students of all ability levels to progress, with clear layout, concise explanations, study tips and photographs, updated to ensure the content is contemporary and relevant
- Build understanding of challenging areas, such as food science and application of knowledge, with revised coverage supported by pedagogy, using accessible language to break down key concepts
- Develop students' culinary skills with engaging and cost-effective practical activities throughout
- Consolidate learning and prepare for written assessment with short retrieval questions as well as exam practice questions, worked answers, mark schemes and commentary
| Erscheinungsdatum | 22.08.2024 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 212 x 274 mm |
| Gewicht | 1189 g |
| Themenwelt | Schulbuch / Wörterbuch |
| ISBN-10 | 1-0360-0658-1 / 1036006581 |
| ISBN-13 | 978-1-0360-0658-7 / 9781036006587 |
| Zustand | Neuware |
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